Low-Fat Blueberry Cannoli Pancakes Recipe

Have you seen those limited-time-only desserty pancakes over at IHOP? I'm dying to try the blueberry cannoli one, but I'm sure it has SO many calories. Please come to my rescue with a guilt-free makeover!

Pancake Craver

Hi Pancake Craver,

I have seen those dessert-inspired pancake stacks, and they do look pretty amazing. But you're right... they're calorie bombs. Each stack has 680 - 1,310 and calories and 16 - 43 grams of fat! Sure, they sound delicious, but those nutritional stats are a little ridiculous. So the HG team and I got to work re-creating those Blueberry Cannoli Cream Pancakes, and the resulting recipe is nothing short of spectacular! (Bonus: Unlike IHOP's summer-only version, ours is here to stay.) Check it out...

Bring a skillet sprayed with nonstick spray to medium heat. Add half of the batter to form a large pancake. Cook until it begins to bubble and is solid enough to flip, 2 - 3 minutes. Gently flip, and cook until both sides are lightly browned and inside is cooked through, 1 - 2 minutes.

Plate your pancake. Remove skillet from heat, re-spray, and return to medium heat. Repeat with remaining batter to make a second pancake. Plate pancake, and cover to keep warm.

To make the blueberry topping, place blueberries in a large microwave-safe mug sprayed with nonstick spray. Stir in 2 tsp. water. Sprinkle with brown sugar and cornstarch, and stir to coat. Microwave for 1 minute, or until hot. Stir, and spoon over pancakes.

In a small bowl, mix ingredients for cannoli topping. Spoon over blueberry topping, and enjoy!

MAKES 1 SERVING

HG Alternative: Instead of using buttermilk, double the amount of water in the pancake batter.

Wanna whip up the other two IHOP summer-pancake options? Try these tweaks to the above recipe...

Strawberry & Banana Cream Pie Pancakes: Just mash some very ripe banana into the cannoli topping, and spread between the pancakes. Then replace the blueberry topping with sliced strawberries gently coated with low-sugar strawberry preserves, plus banana slices.

Raspberry & Peach Pancakes: Skip both the blueberry and cannoli toppings. Top the pancakes with canned peach slices (packed in juice, and then drained), and drizzle with a sauce made from low-sugar raspberry preserves mixed with a little water.

Finish each of these variations with a squirt of Fat Free Reddi-wip!

There you have it. Happy pancake making!

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